Cantaloupe at its peak is fit for kings!!! In the summer’s hottest months; cantaloupe comes to our rescue. Sweet, juicy and nutrient dense, many of us have always sprinkled a little salt on to make the taste zing! Cantaloupe ice cream takes these sensations to the max! Watermelons and other melons work as well. One bite and you will be making melon ice cream all summer. This recipe does not need an ice cream maker.
Nutritional information for cantaloupe
Cantaloupe Sea Salt Ice Cream
Makes about 6 servings
Ingredients:
4 cups frozen cubed cantaloupe
2 cups heavy whipping cream, well chilled
8 ounces sweetened condensed milk
½ teaspoon pure vanilla extract
1 Tablespoon lemon or lime juice
1/2 teaspoon sea salt
Instructions:
- Place a 9 x 5-inch loaf pan in the freezer for at least an hour.
- Add the heavy whipping cream, sweetened condensed milk, vanilla extract, lemon or lime juice and salt to a blender pitcher and puree until slightly fluffy.
- Add the frozen cantaloupe cubes and puree until smooth and slightly fluffy, scraping the sides of the pitcher as needed. Taste and adjust the seasonings if necessary.
- Remove the loaf pan from the freezer and pour the ice cream mixture into the pan.
- Cover the loaf pan with plastic wrap and freeze for at least 6 hours or overnight until firm.
- Let the pan sit at room temperature for about 10 – 15 minutes or until the ice cream is soft enough to scoop.
Adapted from www.thehealthyepicurian.com
